Introduction: Delish Pretzel Bites

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These yummy treats even make a Robot's mouth water! I decided to illustrate this one! All illustrations by me!

Step 1: WHAT YOU NEED

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ONE PACKAGE OF DRY YEAST

6 TABLESPOONS OF BUTTER 3/4 STICK

1 EGG

1/4 CUP OF SUGER

1 TEASPOON SALT

1 CUP OF WHOLE MILK

5 CUPS OF ALL PURPOSE FLOUR ( PLUS EXTRA FOR KNEADING )

COOKING SPRAY

COARSE SALT

1/4 CUP OF SUGAR MIXED WITH ONE TEASPOON OF CINNAMON

Step 2: STEP ONE

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MEASURE 1/2 A CUP OF WARM WATER, THEN SPRINKLE THE YEAST ON TOP. STIR WELL AND LET SIT FOR 10MIN

Step 3: STEP TWO

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PUT BUTTER IN A SMALL POT. MELT OVER VERY LOW HEAT. MEASURE OUT 1/4 CUP AND SET ASIDE TO COOL. SET ASIDE THE POT FOR LATER.

Step 4: STEP THREE

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SEPARATE THE EGG WHITE FROM THE EGG YOLK. KEEP THE EGG WHITE IN A SMALL BOWL AND PUT THE EGG YOLK IN A LARGE BOWL ALONG WITH, SUGAR, SALT, 1/4 MELTED BUTTER, AND YEAST MIXTURE. STIR WHITH A WOODEN SPOON UNTIL WELL BLENDED. START ADDING THE FLOUR IN ONE CUP AT A TIME, STIRRING WELL AFTER EACH CUP.

Step 5: STEP FOUR

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AFTER YOU HAVE ADDED THE FLOUR,TURN THE DOUGH OUT ONTO A LIGHTLY FLOURED CUTTING BOARD AND KNEAD FOR 5MIN.KEEP PUSHING DOWN ON THE DOUGH AND ROLLING IT BACK UP INTO A BALL UNTIL IT ISNT STICKY ANYMORE. SPRAY THE INSIDE OF ANOTHER LARGE BOWL WITH COOKING SPRAY UNTIL ITS COATED.PUT THE DOUGH INTO THE BOWL,COVER IT WITH A TOWEL, AND LEAVE IT IN A WARM PLACE FOR AN HOUR.

Step 6: STEP FIVE

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SPRAY A COOKIE SHEET ALL OVER WITH COOKING SPRAY. TURN THE OVEN TO 425 DEGREES.

Step 7: STEP SIX

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TAKE THE DOUGH AND SHAPE IT INTO LITTLE BITE SIZED PIECES. THEN PUT THEM ON THE COOKIE SHEET.

Step 8: STEP SEVEN

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TAKE THE EGG WHITE AND A BIT OF WATER TO IT, AND THEN BRUSH IT ONTOP OF THE PRETZELS. THEN SPRINKLE THEM WITH A BIT OF SALT OR CINNAMON SUGAR.

Step 9: STEP EIGHT

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BAKE THEM FOR 15MIN OR UNTIL LIGHT BROWN.

Step 10: STEP NINE

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TAKE THEM OUT OF THE OVEN, AS SOON AS THEY COME OUT BUTTER THEM WHITH A PASTRY BRUSH. THEN SPRINKLE COARSE SALT, OR CINNAMON SUGAR ON THEM.

Step 11: STEP TEN

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ENJOY! MADE BY ROBOT SIBLING03

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